We received a Striper as a gift last week and to me that was a great opportunity to make Siyyadiyyeh.
Category Archives: Main Dish
This recipe is one of my brother-in-law’s specialties, and it has been such a long time since I’ve had it, or actually since I’ve remembered it. Out of the blue, the other day, it just pops into my head and I decided to make it.
Clint and I like this tapas place in Winters called Ficelle. It is a small restaurant that only opens at the end of the week, but it is always packed. It has a convivial atmosphere, whether inside or on the patio, and if you are looking for something fancy then Ficelle is not the place for you.
Four years ago, the same day the Taste-Buds started. I cannot believe it has been so long already! Although the blog has changed from its original format and my Taste-Buds moved on from blogging, I still consider it as this common venture that gave us a lot of fun and taught us new things. It even helped me get over my baking aversion, I can make some very decent cookies and brownies now, I even made a custard from scratch (supervised by Clint), but I did all the steps myself! A big breakthrough for me!
Green beans are made two ways in Lebanon. One is a stew with meat and served with rice, the other version is the vegetarian one that is usually consumed in summer or during Lent. It is mainly eaten cold with vegetables like cucumber or onions (any kind you can think of) on the side. I personally like it hot too, rolled in a Lebanese bread or served as a warm salad.
Lebanon has been ruled by the Ottomans for 400 years, same as many surrounding countries. While countries were considered Turkish provinces, Lebanon (known as Mount-Lebanon then) enjoyed a semi-autonomous condition, till fights erupted and the nation was placed under a new system called Mutassarifiyah. Then Turkish rulers were assigned to Lebanon to stabilize it, in a declining Ottoman Empire. The ruler had the nobility title of Pasha, and was called Mutassarref which literally means executor. Daoud Pasha was the first assigned to the job and rumor has it that this dish was a favorite of his and was called after him. I don’t know how true that last part is, but the preceding mini History lesson is.
As I promised in my previous post, I am sharing the other recipe with you. Actually this is a dish I have made before when I still was in Lebanon and I found myself craving it a couple of weeks ago. Yeah it is this good! On the first time making it, I replaced the butternut squash with potatoes since I had none. This time, we forgot to pick up some couscous from the store, so we had to find an alternative. After consulting with Clint for a few minutes he suggested quinoa. I had bulgur or rice in mind, but I thought it could be a great opportunity for me to try quinoa, on all levels. I have never tasted it before, so you can tell I never cooked it either. So quinoa it was.
For those who have seen Shawerma sold in a restaurant or even a little joint have probably seen the impressive way it is cooked. You can hardly reproduce the same thing at your home, but you can get a nice taste from the version you make yourself.
Since I came to the USA, among other things I discovered Costco. I think I can fairly say it is on the list of my favorite stores ever. Especially in the food department; for those of our readers who don’t know Costco (for the simple reason of living across the world), it is a store where you must have a membership to be able to make your purchases because initially it is aimed at small businesses and they sell things in bulk for great prices.
You are probably wondering about this Costco intro, but this is what brings me to my Lobster Ravioli: Costco has the most amazing fresh ravioli… Lobster is one of them, we have bought other flavors since, they were equally amazing. But this is another story…